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Friday, October 2, 2009

Apfel Sahne Torte - Apple Cream Cake - Foodie Friday

From the kitchen of One Perfect Bite...If you're here because you love to look, or you're here because you love to cook, I think this torte will delight you. I first had this confection as a child. Hannie made a version of Apple Cream Cake for Oktoberfest and again at Christmas for a vigil feast which was part of her holiday celebration. I still remember singing, "Ihr Kinderlein, Kommet, O kommet doch all!" while clustered around the piano in her front room on Christmas Eve. It's a lovely memory, triggered, strangely, by a recipe. That happens here a lot. Unlike Proust, I have many memories of things past. Oktoberfest, at least in Munich, ends on Sunday, so I thought this would be a great way to end the series of recipes we put together for the celebration. I must tell you that this is not a quick dessert. It's not hard to do, but there are several steps required to assemble it. The most time consuming is making applesauce to fill the layers of the torte. I can make this step instantly easier for you. If you don't want to make applesauce, buy a quart jar of the unsweetened variety and proceed with the recipe, adding sugar and flavorings, as though it were your own. Keep in mind that the torte is about apples, so get the best you can buy if you take that route. While I don't recommend it, you can also use whipped topping instead of whipped cream. You can also omit the rum if you must, but that would really be a shame. You'll want to make the torte a day before you plan to serve it, so the cake layers can begin to absorb the applesauce and cream. The layers are very thin. If you're adventurous or enjoy European, not too sweet, desserts you'll love this torte. Here's the recipe.Apfel Sahne Torte - Apple Cream Cake...from the kitchen of One Perfect Bite

Directions:Cake Layer 1) Preheat oven to 350 degrees F. Fit a 9-inch circle of waxed or parchment paper into a greased and floured 9-inch springform pan. Grease and flour paper. Set aside.2) Combine flour, baking powder and cornstarch in a small bowl. Whisk to combine.3) In a medium bowl, beat egg yolks with water. Add 1/3 cup of sugar and the vanilla and beat with an electric mixer until frothy and lemon colored.4) In a separate small bowl, beat egg whites with remaining sugar until stiff but not dry. Fold into yolk mixture. Stir flour mixture into egg mixture. Scrape into prepared pan. Bake for 20 minutes, or until cake tester inserted into center of cake comes out clean. Transfer to a rack to cool.Applesauce5) If using fresh apples, place apple chunks into a 3-quart saucepan and cook until very soft. Mash. If using prepared applesauce, place into saucepan and warm. Add sugar, rum or vanilla extract and lemon zest. Cook until mixture mounds in a spoon.6) Soften gelatin in cold water. Place into a pan of simmering water and stir to dissolve. Stir gelatin into applesauce. Set aside to cool. Applesauce will thicken quickly in refrigerator.Frosting7) Combine almonds, 1 tablespoon sugar and butter in a nonstick frying pan. Cook over medium heat, stirring, until almonds turn a golden brown. Transfer to paper toweling to cool.8) Soften gelatin in milk. Place in pan of simmering water and stir to dissolve. Cool.9) Whip cream with remaining 2 tablespoons sugar until it begins to thicken. Add gelatin and continue beating until soft peaks form.Assembly 10) Remove cake from pan; split horizontally into two layers. Brush each layer with 2 tablespoons rum. Transfer one layer to a cake plate. Mound applesauce on top of layer. Cover with remaining layer and pat down to evenly distribute applesauce.11) Generously frost top and sides of cake with whipped cream. If desired reserve some cream for decorating top of cake.12) Pat almonds around sides and sprinkle on top of cake. Refrigerate overnight before serving. Yield: 8 to 10 servings.

Being German and even after living in Germany, I have to admit I have never eaten this torte. But, then, I have eaten many and this one slipped by. It will definitely be on my to try list. Thanks for that. Loved the remembrance to shared. And while I think of it, are you familiar with a buckwheat torte? That is a favorite of mine that I ate in northern Germany and would love that recipe.

Susan, I've had a buckwheat torte that's filled with cranberries and yogurt. Is that the one you're thinking of. As to the apple cream cake, the only recipes I've found for it on the internet are all in German. It might be fun for you to do a search.

This is really a beautiful cake...Isn't it amazing all the recipes one can get from apples? Mary you are such a fabulous cook.I know you are very busy...but I have an award I'd like to pass on to you,no worries if you cant pick it up,just know Iam thinking of you and I think your blog is great!Gracie

I must tell you, I made my Husband make the appelcake you had a few days ago - I really like it so I went out in the garden and picked the apple and then i tried to do it from the recipe and as you know we have different type of measure volume and that I tried to do it with our 3 years old and it turned out tasting very good BUT not like yours...

I am still happy and i told everyone that tasted the cake that It came from you, thank you.

What an unusual and beautiful cake! Now that apples are coming into season, I've been wanting to make my own applesauce. This would be a great way to put it to an inventive use! The photos are just gorgeous, too.

This cake is splendiferous! I never think to make such beauties and i doubt it would turn out as well as yours. Perfect for autumn, Octoberfest or just because you love someone. I'd gladly take it off your hands.

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